Espresso Machine Porta-Filter (#)
„A note on cleanliness: Although most porta-filters are black inside, they are supposed have a shiny metallic surface. After one day of not cleaning the porta-filter coffee oils will accumulate, go rancid, turn black, and ruin any shot your prepare. If your espresso comes out thin, white, and rancid tasting this is usually the problem. Although most people think it is impractical, I believe it is important to clean the porta-filter, basket, and screen heads hourly. To clean these components use tri-sodium phosphate (TSP) or Puro Caff and use a 1 inch square piece of a green brillo pads. Scrub thoroughly, but quickly to avoid cooling too much, and rinse thoroughly. While scrubbing the porta-filter, back flush for 30 seconds with the blind basket in place and a teaspoon of TSP for 30 seconds, and follow with at least 5 rinsing cycles. If you have never cleaned your porta-filter before, place it upside down in a milk pitcher, fill the pitcher with water covering only the metal, add a couple teaspoons of TSP, and boil the water using the steam wand. Scrub periodically. This should get out the worst rancid coffee oils. If all else fails order a new porta-filter.“
http://www.coffeeresearch.org/espresso/ portafilter.htm - Cached
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„Once you are done distributing the grounds it is time for the first tamp. Without moving the porta-filter, hold the tamper so that the base of the handle fits into the palm of your hand. Your wrist should be straight, and the tamper should be a straight extension of your arm. Press gently on the coffee with five pounds of pressure (Picture 3). You will notice that some of the grounds will stick to the side of the basket. Therefore, one must gently tap the basket with the handle on the porta-filter to knock the grounds onto the flat pellet you just formed (Picture 4).“
http://www.coffeeresearch.org/espresso/ tamping.htm
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Factors in a Perfect Cup (of espresso)
„This is one of the big mistakes world wide. People do not clean off the accumulated coffee oils in the porta-filter and inside the group head. After 40 minutes these oils if left to bake on the metal surfaces impart a rancid bite over the flavor of the espresso coming out of the machine.“
http://www.lucidcafe.com/cafeforum/factors.html
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„It quickly became clear that keeping the machine clean was essential. We began our schedule of cleaning every four hours and soaking the porta-filters each night in a solution of espresso detergent and water. During this phase we also learned to remove dispersion screens and clean the group heads beneath them each evening. (In 1992 I figured out to rinse the group head after each shot to release stored coffee oils trapped by brewing, and to scrub the porta-filter every 40 minutes.)“
http://www.lucidcafe.com/cafeforum/ schomertable4.html
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„Pods are pre-packed units of ground coffee designed to drop right into your porta-filter for a faster and cleaner shot. Many newer models of espresso machines are designed to take pods (as well as regular grounds). A nice feature to have in an espresso machine.“
http://coffeetea.about.com/cs/profiles/qt/ pods.htm
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Archived in Too Much Coffee, Coffee Filter, Coffee Filters, Espresso Shot, Espresso To Go, Filters